Mini Carrot Cakes | Good Food

150g margarine
250g carrots
200g sugar
200g flour
2 x 5ml cinnamon
2 x 5ml baking powder
2 large eggs (Beaten)
150g sultanas/raisins
50g walnuts (optional)

For the Icing:

150g margarine
250g carrots
200g sugar
200g flour
2 x 5ml cinnamon
2 x 5ml baking powder
2 large eggs (Beaten)
150g sultanas/raisins
50g walnuts (optional)
50g cream cheese
75g icing sugar (Sifted)
1/4 tsp cinnamon

Method

step 1
Top and tail, peel and then grate the carrots.
step 2
Preheat oven to 200°C/gas mark 6.
step 3
Melt margarine and combine with grated carrots.
step 4
Add sugar and sift in the flour.
step 5
Add the cinnamon, baking powder and eggs.
step 6
Mix in sultanas/raisins and add the nuts (optional).
step 7
Bake for 20 mins until a consistent dark colour and a slightly firm top.
step 8
Leave to cool and then add the icing.
step 9
For the icing: Mix cream cheese and sifted icing sugar together and add the (optional) cinnamon.
step 10
Use a piping bag with a star nozzle and pipe a circular twirl on the top of the carrot cake.